Researchers may soon understand more about why avocados are often bruised when they come home from the grocery store.
A joint project between The University of Queensland's School of Agriculture and Food Sciences and the Queensland Government's Department of Agriculture, Fisheries and Forestry hopes to reduce consumer disappointment with bruised fruit, and benefit the industry with higher sales.
Consumers have reported that one in three avocados is a disappointment and that they would purchase more if they had confidence in the product.
UQ PhD student Muhammad Sohail Mazhar has followed avocados through the supply chain from ripener, distribution centre, to retailer. He discovered that most flesh bruising occurs at the retail store.
"A bruise in an avocado fruit can continue to grow and intensify for up to 96 hours," Mr Mazhar said.
Original link: PHY. org website
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